Low Histamine Brown Sugar Baked Chicken

Total time1 hr 30 min

Prep time15 min

Cook time45 min

5.0

(28)

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Ingredients

4 servings

2 lbs bone-in, skin-on chicken thighs (about 4–5 thighs)
Ingredient note
Fresh poultry is naturally low in histamine, but histamine levels climb the longer it is stored. Buy very fresh or frozen poultry and cook it soon after. If you prefer to always avoid bone in skin on chicken thighs, please tap it and change its rating to Red.
3 tbsp brown sugar, packed
2 tbsp olive oil
1 tbsp low-sodium soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp fresh ginger, finely grated
Ingredient note
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
½ tsp garlic powder
¼ tsp sweet paprika
Ingredient note
Paprika is limited because hot varieties contain gut-irritating capsaicin, which sweet paprika does not. This recipe uses only a very small amount of sweet paprika per serving. Use a sweet (not hot) paprika. If you prefer to always avoid sweet paprika, please tap it and change its rating to Red.
½ tsp salt
2 tbsp fresh parsley, finely chopped

For serving

1 tbsp fresh parsley, chopped, for serving (optional)

Instructions

1
In a small bowl, whisk together the brown sugar, olive oil, soy sauce, ginger, garlic powder, sweet paprika, salt, and 2 tbsp chopped parsley until the sugar is mostly dissolved and the mixture forms a loose paste.
2
Pat the chicken thighs dry with paper towels and arrange them skin-side up in a 9×13-inch baking dish. Spoon the brown sugar mixture evenly over the tops, pressing gently so it adheres to the skin. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.

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